Peel the pumpkin skin, remove the seeds and cut into 2cm pieces . Take a pan add 1 tsp of oil, add pumpkin pieces, salt fry it on high flame for a minute and close the lid and cook on low flame till it become smooth.
Take a mixer jar add grated coconut, green chillies,ginger cumin seeds.
Grind it without adding water at first.
Now add little amount of water and grind it to a smooth paste.
Now our pumpkin pieces also cooked smoothly, it will take 5-7 minutes to cook.
Add the coconut paste to the above, mix it well and cook it on medium flame till you get bubbles.
Now beat the curd using beater or churner without any lumps.
Add turmeric powder into gravy and also adjust salt.
Now our pumpkin pieces and coconut paste mixed well and cooked. Add buttermilk to the above.
Mix the above well and cook it for 2-3 minutes on low flame.
Now it's time for garnishing, take a pan add 2 tsp of oil let it heat. Add mustard seeds once it splutters add cumin seeds, curry leaves, red chillies and hing. Fry everything well and switchoff the flames.
Garnish the above into prepared pumpkin buttermilk curry.
Yummy and tasty kumbalakai majjiga huli is ready to serveðŸ˜‹ðŸ˜‹. Have this huli with hot steamed rice and enjoy your meal ðŸ˜.
Note â—† You can increase the quantity of curd and green chillies as per your taste. â—† You can add 1 tsp of soaked rice while grinded to get thick texture. Tips â— To get good taste do not boil pumpkin pieces in water. It will cook easily and quickly even without adding water too. â— Use fresh curd/buttermilk to get good taste. â— Also use fresh scraped/grated coconut to get good milk texture and taste.